Photo: Cala
Estimated Nutrition (whole recipe, rough)
493
Calories
46g
Protein
10g
Fat
51g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-3 cans, 14-1/2 oz ea, chicken broth
- Handful of thin egg noodles or your choice of pasta
- 1 carrot, shredded
- 2 cups cooked chopped chicken
- Few sprigs of fresh chopped parsley and dash garlic powder (opt)
Directions
1
Over medium heat, stir together broth, noodles and carrots.
2
Bring to a boil and then lower to a simmer.
3
Add chicken to soup, more broth if you need it, and continue to cook until chicken noodles and carrots are tender, about 6-8 minutes longer.
4
Add parsley and garlic powder to taste.
5
Add salt and pepper and serve.
Recipe sourced from
fandom